"Howdy,
New to this forum and to distilling in general.
Just did a batch of Quince wine and it is coming out of the pot still with a strong smell of sulphur dioxide. I used 50 ppm sodium metabisulphite when brewing it (equivalent of 1 campden tablet per gallon).
Was this a huge mistake?
Cheers,"

"
Thanks for the help, I also used the Montrachet yeast which apparently is not the best for distilling purposes.
I think in future, I need to forget everything I know about winemaking and approach it differently......a little oxidation due to lack of sulphite, probbaly isn't going to matter.
Cheers"

"You don't have to be as mindful about off flavors in your beer/washes for distilling.....

In fact lots of distillers often try and promote a bit of souring....specially the mob that makes rum.....
Also, a buggered up wine batch can often render the most delightful brandy."

Yeah you will definitely have some,,,,,,,"adjunct" with that method.

"

Flavors, smell"

i am a turd in a punch bowl but thats me i been told by 3 old southern boys that mines really great best they had in 15-20 years i think they strech the truth but i believe its great once it jars for a week much better

Aside from all of the 'turds' floating around in this topic.


I never use Turbo yeast. It's some really nasty stuff, and is only good for general, run of the meal wino or Swish drink.

Also, no need for Campden Tabs in your mash! That's for wine drinkers who are going to be drinking their drink " in the raw", or uncooked.

Try some EC1118. It's some good stuff, but I will warn you ..... it leaves a strong yeasty smell in the fermenter and in your wash. If you mix corn and ec1118 you will have the entire place smelling like cornbread before too long. It's some strong stuff, but not for the faint of heart. :)

"

I'll forgive you because you don't know any better.

Do your research and you will find that the mass majority of distillers agree with me. Especially those of us who are 'Purists' and only want the best product.

One of the main reasons turbo yeast is junk is because of the large amounts of hydrogen sulfide that is produced while it's working. If you think that sulfite smell is bad now ... wait to see what it smells like with turbo.

Brewshops only sell turbo because they deal a lot with people that don't know any better, and the price is 3x as much as a packet of good yeast.

Another thing... not to step on any toes, but Popcorn Sutton would roll over in his grave knowing someone made a swish and likened it to his 'White Whiskey'.

Come down this way some time. I'll show you what it's supposed to taste like. "

Sounds good!


I would even go a step further and say that if you are using corn as a base that you could increase your output further by using AG (Gluco Amylase) and a premium yeast strain like White Labs (WLP028) Edinburgh Scottish Ale yeast. Now that's some stuff to write home about. Some of the best small batch drinks have come from that yeast.

It may just be a rumor, and forgive me if it is, but I hear tell that a very prominent Kentucky Distillery uses that very yeast for their premium bourbons. It works well with rye malts.